Friday, June 6, 2014

Spicy Raspberry Chipotle Gin Fizz


I've been enjoying more savory cocktails as of late, and I have been having a lot of fun trying to mix different kinds of flavors into a cocktail.  I love a spicy kick in many different types of cocktails, especially in a bright, citrus-y Margarita.  Sadly, the lime crisis has been cramping my Margarita game, so I've been experimenting with different types of cocktails.

Gin Fizzes are a fantastic canvas for experimentation, due to the fluffy egg white that acts as a vessel for whatever flavors you impart upon it.  So, how about a spicy gin fizz?  Yes please!!

I started with Tabasco Raspberry Chipotle sauce, one of the new products that Tabasco has created in recent years.  It's sweet, tangy, and has soft heat to it that is not too vinegary or overpowering.

I've chosen to use G'Vine gin in this cocktail, which is a gorgeous grape based gin made in Cognac, France.  It's wonderfully aromatic, floral, and has a distinctive vegetal note to it that I find to be absolutely delightful.  This gin is even made with vine flower blossoms as one of the botanicals, which are harvested in mid-june when the flowers are at their peak.  On the nose it has flavors of cucumber, tangerine, lemon-lime, and a roundness from the flowers.  It tastes of ginger, fresh cucumber, juniper, honey, and ends with a floral, minty note.  This is a gorgeous and very unique gin!

I also added just a bit of Thai Chile-Infused Chartreuse (one of my favorite cocktail ingredients) to give the cocktail a bit more spice, and to enhance the vegetal, herbal flavors of the G'vine gin.

A few dashes of Bar 40's Sour Bitters give this summery cocktail a tangy zip!!


Spicy Raspberry Fizz

1-1/2 oz G'Vine Gin
1 Egg White
3/4 oz Demerara Simple Syrup
3/4 oz Fresh Lemon Juice
1/4 oz Chile Infused Chartreuse
1/4 oz Rasberry Chipotle Tabasco
3-4 drops Sour Bitters

Equipment: Boston Shaker

Add all ingredients to a cocktail shaker and vigorously shake (do not add ice yet, this is your dry shake).  Add a few cracked ice cubes and shake a second time.  Strain into a highball glass, and top with seltzer.  Squeeze an lemon peel coin over the foam, and float on the surface.

Thai Chili Infused Chartreuse

1 375 ml bottle of Green Chartreuse
5 Fresh Thai Bird Chilies

Drop the whole Chilies in the Chartreuse and let stand for a week to a month, depending on spice preference.

And here's a fun cocktail gif - because it's Friday!

 photo gastronomista_spicy-raspberry-fizz-540_zpse360bc00.gif

Thank you for supporting the brands that make this blog possible. 

Share This!